Biova, Biovetta

This Piedmontese bread is now eaten in most of the northern regions of Italy. It is made with pasta dura, a hard, unproved dough that is worked well to get rid of air bubbles and to make it softer. The crust of the cooked bread is quite crispy, while the centre is very dense and white. It is often formed and cut into the most incredible shapes, or it can be bought in loaves, the small ones being called biovetta and the larger biova.